Sunbeam WW7500 Instruction/Recipe Booklet
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Sunbeam WW7500 Instruction/Recipe Booklet

Professional wok 7.5 litre heat wall non-stick wok
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Professional Wok
7.5 Litre Heat Wall Non-Stick Wok
Instruction/Recipe Booklet
WW7500
Please read these instructions carefully
and retain for future reference.

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Summary of Contents for Sunbeam WW7500

  • Page 1 Professional Wok 7.5 Litre Heat Wall Non-Stick Wok Instruction/Recipe Booklet WW7500 Please read these instructions carefully and retain for future reference.

  • Page 2: Table Of Contents

    Contents Sunbeam’s Safety Precautions Features of your Professional Wok Using your Professional Wok Cooking Techniques Care and Cleaning of your Professional Wok 10 Recipes Entrees & Appetisers Main Meals Stir Fries Side Dishes Desserts...

  • Page 3: Sunbeam's Safety Precautions

    If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line. Ensure the above safety precautions are understood. • Do not touch cooking vessel whilst hot, use cool touch handles.

  • Page 4: Features Of Your Professional Wok

    Features of your Professional Wok Glass Lid with adjustable steam vent Allows you to view your food while cooking, and control moisture levels. DuPont ® Teflon Platinum with ScratchGuard™ Non-stick Coating Safe to use with metal utensils. Up to 10 times more scratch-resistant than other non-stick coatings.
  • Page 5 Adjustable Steam Vent Cool Touch Handles Makes handling your wok safe when cooking. Heavy Duty Die-Cast Cooking Vessel Gives longer element life and faster heating. Trigger-release Heat Control Probe with 15 heat settings The removable probe is thermostatically controlled to provide accurate cooking temperatures.
  • Page 6 Features of your Professional Wok DuPont Teflon® - Platinum with ScratchGuard™ Non-Stick Coating Your Sunbeam wok features DuPont’s toughest non-stick coating produced to date - Platinum with ScratchGuard. DuPont is the world leader in non-stick coatings with the introduction of Teflon dating back to 1938.
  • Page 7 Features of your Professional Wok continued 2400 Watt ‘Heat-Wall’ Element Your Sunbeam Professional Wok features a special 2400 Watt 'Heat-Wall' element. This element wraps around both the bottom, and side of your wok wall providing superior cooking temperatures and heat distribution.
  • Page 8 Features of your Professional Wok continued Quick Release Cook & Clean Base Your Sunbeam Professional Wok features a quick release 'Cook & Clean' base. This spring loaded mechanism enables the base to be quickly and easily removed from the wok cooking vessel. Simply turn the Wok...

  • Page 9: Using Your Professional Wok

    Using your Professional Wok Before the First Use. Ensure any stickers are removed from the product. Wash in warm soapy water, rinse thoroughly and dry your Wok and lid. Do not immerse the Heat Control Probe in water or any other liquid. Season the cooking surface by applying a thin coat of cooking oil and wiping over with paper towelling.

  • Page 10: Cooking Techniques

    Cooking Techniques Various cooking methods can be used to make a variety of foods in your Sunbeam Wok. Stir-Frying. Stir-frying is a quick cooking method conducted over very high heat. The Wok should be hot before adding oil or any ingredients.
  • Page 11 Cooking Techniques • Cook food pieces a few at a time. This prevents lowering the oil temperature and food from having a soggy crust. • Drain the food on paper towelling as soon as it is removed from the oil. •...

  • Page 12: Care And Cleaning Of Your Professional Wok

    Do not use sharp objects or cut food inside the wok vessel. Sunbeam will not be liable for damage to the non-stick coating where metal utensils have been misused. When cleaning the non-stick coating do not use metal (or other abrasive) scourers.

  • Page 13: Recipes Entrees & Appetisers

    Recipes ENTREES & APPETISERS Spring Rolls 2 tablespoons oil 2 cloves garlic, crushed 1 tablespoon grated ginger cup canned bamboo shoots, finely chopped 350g chicken mince 3 tablespoons soy sauce 2 carrots, grated 100g mushrooms, sliced 6 cabbage leaves, finely shredded 100g rice noodles, soaked 20 Spring Roll wrappers Oil for frying...

  • Page 14: Main Meals

    Recipes continued Spicy Prawn Soup 2 stems fresh lemongrass, chopped 2 fresh red chillies tablespoons grated fresh ginger 6 cups fish stock 500g uncooked prawns, shelled and deveined cup lime juice 1 tablespoon coriander, chopped 1.Blend lemongrass, chillies and ginger until finely chopped.
  • Page 15 Recipes continued Curried Prawns cont. 1.Heat oil in Wok on setting 12. Add onions, celery, beans and curry. Stir fry until onions are tender. Reduce heat to setting 3. 2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened.

  • Page 16: Stir Fries

    Recipes continued French Vegetable Casserole 1 large eggplant 4 tablespoons oil 2 onions, finely sliced 2 cloves garlic, finely chopped 2 green capsicum, cut into strips 500g zucchini, sliced 4 medium ripe tomatoes, roughly chopped 1 tablespoon mixed herbs Pepper to taste 1.Slice eggplant, sprinkle with salt and allow to stand for 30 minutes.
  • Page 17 Recipes continued Pork with Broccoli 2 tablespoons oil 500g pork fillet, sliced thinly Salt and pepper to taste 2 cloves garlic, crushed 2 teaspoons grated fresh ginger 3 carrots, sliced thinly 1 large head broccoli, chopped into florets 100g mushrooms, sliced cup soy sauce 125ml chicken stock 1 tablespoon cornflour...
  • Page 18 Recipes continued Teriyaki Chicken 2 tablespoons oil 500g chicken breast fillets, sliced 1 small onion, thinly sliced 1 clove garlic, crushed 100g snow peas cup water 2 tablespoons black bean sauce 2 tablespoons teriyaki sauce 1 bunch bok choy, sliced cup bean sprouts 1.Heat half oil in Wok on setting 15.

  • Page 19: Side Dishes

    Recipes continued 4.Add crumbled stock cubes, sauces and combined cornflour and water, stir-fry until mixture boils and thickens slightly. 5.Add pork and coriander. Stir-fry for a further 1 minute or until heated through. SIDE DISHES Chinese Rice 2 tablespoons oil 3 eggs, lightly beaten 1 onion, finely chopped 3 bacon rashers, finely chopped...

  • Page 20: Desserts

    Recipes continued Garlic Potatoes 1.5 kg new potatoes, halved 2 tablespoons (40g) butter 1 tablespoon oil 2 cloves garlic, finely chopped 2 tablespoons fresh chopped chives 1.Boil potatoes until almost tender. Do not over cook. Drain. 2.Heat oil and butter in Wok on setting 12. Add garlic and sauté...
  • Page 21 Recipes continued 3.Cut bananas in half lengthways then in half crossways. Dip bananas in batter and gently drop into hot oil. Deep fry until lightly browned and crisp. 4.Drain on absorbent paper, dust with icing sugar or alternatively serve hot with ice cream.
  • Page 22 © Copyright. SUNBEAM CORPORATION LIMITED 2003. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771 Sunbeam Corporation is a division of GUD Holdings Ltd. For more information or advice on this or any other Sunbeam appliance, visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
  • Page 23 Consumer Hotline Australia 1800 025 059 New Zealand (09) 912 0747 www.sunbeam.com.au is a registered Trademark of Sunbeam Corporation Limited. ACN 000 006 771. © Sunbeam Corporation Limited 2003.

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